Instructions
STOVE TOP DIRECTIONS
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Brown ground beef in a large stock pot, and drain. Add the onion, garlic, and seasoned salt and cook until the onions are translucent.
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Pour in the diced tomatoes, tomato sauce, Worcestershire sauce, and 4 cups of chicken broth. Bring to a simmer.
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Add the bell peppers, cover, and cook for 20 minutes.
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Add in the rice and cook until done (about 5 minutes, or according to package directions).
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If needed, stir in the remaining chicken stock until the desired consistency has been reached.
INSTANT POT DIRECTIONS
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Brown ground beef on saute mode, drain.
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Add remaining ingredients EXCEPT for rice. Cover, set to ‘sealing’, and cook on manual (high pressure) for 3 minutes. Hit cancel, NPR for ten minutes, then release the remaining pressure.
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Stir in rice and cover (pot should not be on, rice will cook with residual heat). Allow sitting for 5 – 7 minutes until rice is cooked to your liking.
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Stir in remaining chicken stock, if you wish, until desired consistency is reached, (bring back to a simmer on sauté mode if needed).
SLOW COOKER DIRECTIONS
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Brown ground beef on the stovetop, and drain.
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Add all ingredients EXCEPT rice to the slow cooker. Cover, and cook on high for 4 – 6 hours or low for 8 – 10 hours.
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Stir in rice and cover. Allow sitting for 5 – 7 minutes until rice is cooked to your liking.
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Stir in remaining chicken stock, if you wish, until desired consistency is reached.
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